Spaghetti with Eggplant, Butternut Squash and Shrimp

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1/4 cup extra-virgin olive oil

1 large onion, chopped

3 large garlic cloves, finely chopped

1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 5 cups)

2 Japanese eggplants, cut into 1-inch cubes

1 teaspoon dried rosemary, crumbled

1 tablespoon chopped fresh thyme leaves

1 1/4 cups dry white wine

2 cups fish broth, fresh or frozen, or canned vegetable broth

2 pounds uncooked large shrimp, peeled and deveined

Salt and pepper

17.5 ounces orange-colored fresh spaghetti or linguine

1/4 cup (1/2 stick) unsalted butter